Jack Sprat

We both grew up with the nursery rhyme, "Jack Sprat could eat no fat, his wife could eat no lean. And so between the two of them, they licked the platter clean." In our early days as a couple it became clear that Darling Husband and I were like Jack and his dear spouse, but it was the salty/sweet divide. He adored sweets; I craved salty. He bought milk chocolate; I bought dark. He would snack on candies; I would munch on cheezy crackers. It has been a good match.

Over time, I have come to appreciate the sweet, and he the salty. Salted caramels covered in dark chocolate, cardamom saffron cake, and chicken mole satisfied us both. It has been a long journey, but there are now days when I will slip raisins in my purse, and he will opt for almonds.

But one food we have always agreed on is cheese: he might levitate toward a sweet fresh rambol with dessert wine, and I will aim for the stinky chèvre with a flinty sauvignon blanc, but we both spread it on baguettes and sip from each others' glasses.

With dairy off the menu for so many years, and resolve to not buy supermarket junk pumped full of chemicals in boxes, it has been difficult to satisfy my cravings. It has been a long time coming, but I have finally broken the snack barrier, concocting a recipe that satisfies my salty-cheesy cravings without compromising diet or boundaries. Even my sweet-toothed spouse agrees.

Cheezy crackers

• 8 oz Daiya cheese substitute (extra-sharp cheddar cheese works too, if you eat dairy), shredded
• ½ stick unsalted margarine or butter, at room temperature
• 1 c GF flour (I use a mix of brown rice flour and tapioca starch; wheat flour works too)
• 2 T ice water
• 1 t kosher salt

In a food processor, pulse the cheese, butter until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.

Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.

Preheat the oven to 375˚F. Line two baking sheets with parchment paper or silicone baking sheets.

Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Sprinkle with salt. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.

Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between deliciously crispy and burnt. Immediately move the crackers to racks to cool.

Delicious with cold hard cider and a good book on a warm afternoon.